Serves 4
1½ x 420g cans chickpeas, drained
1 small carrot, shredded
1 courgette, shredded
1 bunch of basil, coarsely chopped
150g vegetarian feta cheese, finely crumbled
For the raita:
150ml Greek-style yogurt
2 tbsp mango chutney
¼ cucumber, deseeded and finely chopped
1 bunch of mint, torn
4 tortilla wraps
1 red onion, shredded
Chickpea, courgette and feta burgers
1. Place the chickpeas in a food and blend until smooth. Transfer to a bowl and stir in the carrot, courgette, basil and feta until combined. Using your hands, divide the mixture into 4 and shape into burgers. Place on a baking sheet and chill for 1 hour.
2. Cook the burgers on a lightly oiled barbecue, frying pan or under a hot grill for about 6–8 minutes, turning once during cooking until golden brown and hot.
3. Meanwhile, make a raita by mixing together the yogurt, mango chutney, cucumber and half the mint.
4. Place the wraps on another part of the barbecue or frying pan and cook for 2 minutes, turning once
during cooking. Fold and place on serving plates. Top each with a burger and then spoon over the raita,
shredded onion and remaining mint. Serve immediately.